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Ingredients :
500 g fish fillet
5 tablespoons shredded coconut
3 tablespoons cooking oil
50 cc thick coconut milk
5 kaffir lime leaves, sliced thinly
Bamboo skewers, soaked in water
Spices (ground)
5 red chilies
4 bird's eye chilies
1 teaspoon lesser galangal
1/2 teaspoon chopped galangal
1/2 teaspoon turmeric
3 candlenuts, roasted
1/2 tablespoon sliced lemon grass
(white part only)
3 cloves garlic
5 shallots
Salt and sugar to taste
Method :
Heat a wok with oil and saute the ground
spices until fragrant. Remove from the heat and allow to cool. Chop the
fish fillet finely and combine with the shredded coconut, three quarters
of the thick coconut milk, sauteed spices and kaffir lime leaves. Stir
and mix thoroughly. Scoop 2 tablespoons of the fish mixture and shape it
around a satay skewer. Press firmly until it sticks to the skewer. Grill
the skewered fish over hot charcoal. Brush with the remaining coconut
milk until cooked.
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